Rice cake

Bring the milk to a boil in a thick-bottomed pan.

Add the rice and 75 g sugar, cook for 25 minutes on low heat until the milk is largely absorbed.

Stir frequently. Remove the pan from the heat and allow the rice pudding to cool slightly.

Meanwhile, roast 45 g of almonds with the pine nuts in a frying pan without oil or butter until light brown. Grate the yellow skin of the lemon.

Preheat the oven to 175 ° C.

Grease the spring form with butter. Line the bottom of the spring form with parchment paper and sprinkle the spring form with the rest of the almond shavings.

Split the egg yolks and keep the protein behind. Beat the egg yolks with the rest of the sugar and vanilla sugar lightly.

Mix the egg mixture, the roasted nuts, the glazed peel and the grater through the rice pudding and stir.

Beat the egg whites stiffly and gently spoon through the rice pudding. Pour the mixture into the spring form and smooth.

Fry the rice cake in the oven for about 45 minutes and lightly browned. Allow the cake to cool in the spring form and dust with icing sugar.